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Soused Red Snapper
recipe fileseafood & shellfishsoused red snapper
Honey and Soya Soused Red Snapper in Ginger Bouillon with Udon Noodles
Serves 6

Honey and Soya Marinade
120ml 4oz liquid honey
160ml 6oz sake
120ml 4oz soya
120ml 4oz tamari soy sauce

Ginger bouillon
50 gm 11/2oz fresh ginger, peeled and finely chopped.
1.2 lit 34oz shellfish consomme

90gm 4oz Udon Noodles
50gm 2ozcarrot julienne
50gm 2ozcelery julienne
50gm 2oz leek julienne
50gm 2oz chinese (napa) cabbage julienne
50gm 2oz spring onion tops finely sliced

6 x 180gm 6oz red snapper fillet portions peanut oil
seasoned plain flour

Soused Red Snapper

Recipe by Chef Simon Scott

Honey and Soya Marinade
Mix together all ingredients, bring to the boil, simmer and reduce the volume by 10%

Ginger bouillon
Combine the ginger and consomme in a saucepan, bring to the boil, turn off and let stand so the ginger flavour can infuse into the consomme. Strain and reserve.

Udon Noodles

Blanch and re-fresh.

Blanch all the vegetables except the spring onions.Score the snapper skin and season. Dust the skin side with seasoned flour. Pan fry, skin side only. Transfer to a greased oven tray, skin side up. Brush with the honey soy marinade and finish in the oven. Reheat the udon noodles together with the vegetables, serve in a deep plate placing the snapper fillets skin side up on the bed of noodles and a good ladle of ginger boullion...

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